Dorothy Porker

Smokey Sweet Potato Burger

I am not in love with store bought veggie burgers. They’re all kind of dry and depressing, which I guess is something they have in common with processed meat products.

I found this smokey sweet potato burger on How Sweet Eats when a vegetarian friend was coming over for the second time in a row and I couldn’t make her my then vegetarian staple (Indonesian gado gado, recipe forth coming) again.

I’ve adjusted it a bit over time and since omitted the egg that was a part of her recipe since I don’t know why it’s there to begin with, so it’s now actually a vegan burger. And it’s the best vegan burger you can get. I also think it’s relatively easy to make and adjust if you don’t have all the ingredients at hand.

I used to use the butter beans as How Sweet Eats suggested, but they’ve started selling really nice bean mixes here that give a lot of additional texture to your burger. The one I used for this shoot is a mix of butter beans, chickpeas and kidney beans.


  • 1 large sweet potato
  • 1 c beans of choice
  • 1 whole bulb of garlic
  • 1/3 c flour
  • 1 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp cumin
  • 2-3 tbsp olive oil
  • 2/3 cup non-dairy unsweetened yogurt (optional)

Roasting the garlic

Be sure to roast your head of garlic ahead of time. Preheat your oven to 180 degrees Celsius and cut the head off so all the cloves are exposed. Soak the cloves in two teaspoons of olive oil for about 10 minutes before moving it to the hot oven and roasting for 30-45 minutes until the cloves are soft and gooey.

Prep the veggieburger mix

Now pierce your potato all over with a fork and place it on a kitchen towel in the microwave. Set on high and cook for 5 minutes, before turning over and cooking for another 5 minutes. And leave to cool until manageable with your bare hands.

In the meantime, rinse your beans and place them in a large bowl with the peeled sweet potato, two of the roast garlic cloves, spices and flour. Mix together well, but be sure not to break up all the beans so you can some next textural differences in your burger.

Leave the mixture to cool and solidify a little bit in your fridge for at least an hour. It will stay gooey but will become a bit more manageable when it’s colder. You can omit this step if you’re impatient and hungry like me.

Fry your veggieburgers

Heat a few tablespoons olive oil in a non-stick pan. Make sure it’s really hot before you take your sweet potato and bean mixture and form it into loosely shaped patties. No need to strive for perfection here as they will correct themselves a little as they fry. As mentioned the mixture is quite gloopy, but if your oil is hot enough the outside will crisp up and the patty will hold together quite well.

Cook for about 3-4 minutes on each side, until golden and crisp.

If you want, you can use the remainder of the roast garlic cloves to make a sauce with the yogurt and some salt and pepper. But these burgers also go really well with a nice guac or a good hot sauce.

When I have company I serve these burgers with some naan bread, but since you’re basically eating a while potato and half a can of beans it is quite heavy already and really doesn’t need more carbs. When I’m by myself I’ll have this with some avocado slices or a nice salad instead.

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